Peppermint crisp fridge tart

This is my favourite.  My mother-inlaw, Johanna Louw, always makes this when its one of their birthdays for me.  I dont like cake but this tart i LOVE!!!!


250 ml Orley Whip, whipped
2 packets of Tennis biscuits
375g tin of Caramel
20ml castor sugar
3 peppermint crips – crushed
3-4 drops of peppermint essence
  1. add caramel, castor sugar and peppermint essence to the whipped Orley Whip.  Beat until well mixed and blend in 2/3 of the crushed peppermint crip chocolate…. (no stealing pieces please!!)
  2. Place layer of whole tennis biscuits in a buttered dish.
  3. spoon 1/3 if the mixture evenly over the biscuits.  Continue making layers of bisccuits and mixture.  Last layer must be that of the mixture.
  4. Refrigerate for 4 hours.
  5. Decorate by sprinkling the remainder of the crushed peppermint crisp chocolate on top

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